This crockpot seafood stew is easy to make and the flavor is fabulous! You'll love the delicious combination of vegetables, fire-roasted tomatoes, cod, shrimp, and smoked sausage simmered slowly in a delectable, perfectly seasoned clam broth. Oh my. This is good stuff! Are you ready to make it?
Why You'll Love This Crockpot Fish Stew
It's easy to make! Give the vegetables a head start by microwaving for a few minutes. Dump all the ingredients in the crock except fish and shrimp. 30 to 40 minutes before serving, come back and add the seafood. That's it.
Fantastic flavor! What's so great about this recipe? Well, the fire-roasted tomatoes and smoked sausage give it a wonderful smoky flavor. Adding vegetables, seafood seasoning, and clam broth (instead of vegetable broth) add phenomenal flavor!
Seafood Stew Crock Pot Recipe Ingredients
Here are the ingredients you'll need to make this crock pot seafood stew recipe:
- Onion: use a yellow or white onion
- New Baby Potatoes: cut into 1 to 1½-inch pieces.
- Clam Juice: this adds a lot of flavor to the stew, but you may use vegetable broth or even seafood stock.
- Smoked Andouille Sausage: andouille sausage or even chorizo may be used.
- Cod Fillets: Use frozen thawed, or fresh skinless fillets.
- Shrimp: use large shrimp already deveined for convenience.
- Fresh Parsley
- Seafood Seasoning: use any favorite salted seafood seasoning blend. I used Old Bay seasoning which is common in most stores.
- Salt and Pepper
For exact ingredient quantities, please see the recipe card below!
How To Make Crock Pot Fish Stew
Here's how to make this easy slow cooker seafood stew:
1. Cook onion, carrot, and celery in the microwave on high for 5 minutes. Add to the crock pot.
2. Add in potatoes, garlic, clam juice, tomatoes, wine, sausage, seasoning, salt & pepper. Cover and cook on low until potatoes are tender (4 to 6 hours).
3. Turn the slow cooker up to high and add fish, and shrimp. Cover and cook 30 minutes or until the cod is flaky.
4. Add parsley, and adjust the seasoning with salt and pepper. Serve and enjoy!
Hint: Use uniform pieces of cod so everything cooks in a similar time frame.
How to Serve It
Here's how to serve your delicious crockpot seafood stew:
Garnish with additional fresh parsley and serve with a side of lemon wedges.
Oyster crackers are also a nice addition to the stew as well as a little sprinkling of parmesan cheese if desired.
Meal idea! Serve with a fresh green salad and crusty bread. For dessert, make this crock pot molten lava cake.
Here are some suggestions for customizing your crock pot fish stew:
- Make it spicy by adding hot sauce or red pepper flakes. Spicy smoked sausage may also be used.
- If you love the smoky flavor from the sausage and fire-roasted tomatoes, a small amount of liquid smoke can be added to boost that flavor.
- Shellfish may be added, but it should be cooked first and then added to the stew to reheat. It's very difficult to cook crab and other shellfish in a crock pot without it turning rubbery. I have found it much easier to buy frozen cooked crab, thaw it, then add it in the last 5 minutes of cooking.
- Give it an Italian twist similar to Cioppino, add bay leaves and dried Italian seasoning. Add a chopped bell pepper as well. Basil may be used as a garnish and you can serve with parmesan cheese if you want.
Slow Cooker Tips
- Don't overcook the fish or it will completely break apart. If this happens, it's okay! The stew will still taste fabulous.
- Use uniform pieces of cod for even cooking.
Let the stew cool then transfer to an air-tight container. Refrigerate up to 3 days.
It is not recommended that you freeze fish stew as the fish will become very soggy. You can, however, freeze the cooked stew (before adding the fish and shrimp). This works great if your seafood is frozen too! Transfer the cooled stew to an airtight container and freeze up to 3 months. When you are ready to make it, thaw the soup and the fish in the refrigerator. Add the soup to a slow cooker on high until hot. Add the thawed seafood and cook 30 minutes or until the fish flakes easily.
Firmer flaky fish is great for making stew. Popular choices are cod, halibut, tilapia, sea bass, and haddock.
Slow Cooker Seafood Stew
- 1 medium onion (chopped)
- 2 large carrot (peeled and sliced)
- 2 stalks celery (sliced)
- 8 ounces smoked andouille sausage (sliced into ¼ inch pieces)
- 4 teaspoons garlic cloves (minced)
- 24 ounces red potatoes (cut into 1 to 1½ pieces)
- 16 ounces clam juice (equivalent to 2 8-ounce bottles)
- ⅓ cup dry white wine
- 1 (15-ounce can) fire-roasted diced tomatoes
- 1 teaspoon salted seafood seasoning
- ½ teaspoon each salt and pepper
- ¼ cup fresh parsley (minced)
- 1½ pounds skinless cod fillets (about ½ to 1 inch thick cut into 2 to 3 inch pieces, uniform pieces)
- 8 ounces large shrimp (deveined, peeled)
- optional: lemon wedges for serving
- In a microwave save dish, add, onion, carrot, and celery, then microwave 5 minutes on high heat (full power). Transfer to crock pot.
- Add potatoes, garlic, clam juice, diced tomatoes, sausage, wine, seafood seasoning, salt, and pepper. Cover and cook on low for 4 to 6 hours or until the potatoes are tender.
- Add shrimp, and cod to the stew. Turn the crock pot up to high heat. Cover and continue to cook on low for 30 minutes or until the fish flakes apart easily.
- Add parsley and season with salt and pepper to taste.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Haddock, tilapia, sea bass, and halibut are all good substitutes for cod. Scallops can be added as well. Pre-cooked crab legs may be added in the last 5 minutes.
- TOP TIPS: Try and use similar-sized pieces of fish for consistent cooking.
- SERVING SUGGESTIONS: Garnish with fresh parsley and serve with lemon wedges. This stew is wonderful with crusty bread.
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